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高静压对玉米淀粉颗粒结构的影响!

高静压对玉米淀粉颗粒结构的影响!

来源网址:http://www.swjjkl.com 2020-05-26 17:09:02    

  本文按照玉米淀粉的表观结构、孔径结构、止水塞结构以及原子分子结构这4个不同的结构层级,对高静压作用下玉米淀粉上述结构层级的具体变化规律进行了研究。进而利用立方氧化锆和拉曼光谱联用技术,对高静压作用下玉米淀粉颗粒结构变化进行了原位检测,探讨分析了结构变化的主要规律。

  According to the apparent structure, pore size structure, water stop structure and atomic and molecular structure of corn starch, this paper studies the specific change rule of the above structure levels of corn starch under the action of high static pressure. Furthermore, the structure of corn starch under high hydrostatic pressure was detected in situ by using cubic zirconia and Raman spectroscopy, and the main rules of the structure change were discussed.
  (1)利用扫描电子显微镜研究了玉米淀粉颗粒表观结构变化。当淀粉浓度保持一定时,随着压力的增加,颗粒表面孔洞结构数量增加、孔洞直径增大、淀粉颗粒向凹陷。压力增大到450MPa或者淀粉浓度增大到30%以上,淀粉颗粒开始膨胀糊化。
  (1) The changes of apparent structure of corn starch granules were studied by SEM. With the increase of pressure, the number and diameter of pores on the surface of starch granules increase, and starch granules sink to the center. When the pressure increased to 450 MPa or the starch concentration increased to more than 30%, the starch granules began to swell and gelatinize.
  (2)通过透射电子显微镜研究了玉米淀粉内部孔径结构变化。淀粉颗粒结构破坏均从内部开始。随着压力增大和淀粉浓度提高,淀粉内部孔径结构变多,孔道加长,直径增加。淀粉颗粒糊化程度越来越高。淀粉颗粒孔径结构改变所需要的临界压力值不断减小。
  (2) The pore structure of corn starch was studied by transmission electron microscope. The destruction of starch granule structure started from the inside. With the increase of pressure and starch concentration, the inner pore structure of starch becomes more, the pore length and diameter increase. The gelatinization degree of starch granules is higher and higher. The critical pressure for the change of the pore structure of starch granules is decreasing.
玉米淀粉颗粒
  (3)利用场发射扫描电子显微镜研究了玉米淀粉止水塞结构变化。随着高静压力以及淀粉浓度的升高,缺陷型止水塞结构先增加后减少,止水塞结构从单个突出于颗粒表面先聚集成更大的结构集团并随着条件变化重又消失。这种结构的转变是支链淀粉结晶簇之间的相互交联作用不断变化造成的。
  (3) Field emission scanning electron microscope was used to study the structure change of corn starch water stop plug. With the increase of high static pressure and starch concentration, the structure of defective water stop increases first and then decreases, and the structure of water stop protrudes from a single particle surface and gathers into a larger structure group, which disappears again and again with the change of conditions. The change of structure is caused by the change of cross-linking between amylopectin crystal clusters.
  (4)利用立方氧化锆对顶砧与拉曼光谱联用技术研究了玉米淀粉分子结构在加压过程中的拉曼光谱变化。实验证明淀粉分子对压力的作用敏感。C-O-C键在淀粉分子中相对于其他化学键对压力作用反应更为迟钝。加压过程中化学键拉曼位移变化趋势不一致的现象表明压力作用造成空间不对称的葡萄糖单体分子中不同化学键同时发生了不同方向的扭转、压缩与拉伸。
  (4) The change of the molecular structure of corn starch under pressure was studied by using the combination of Cubic Zirconia anvil and Raman spectroscopy. It is proved that starch is sensitive to pressure. Compared with other chemical bonds, C-O-C bond is the most insensitive to pressure. The phenomenon that the change trend of Raman shift of chemical bond is inconsistent in the process of pressurization indicates that different chemical bonds in glucose monomer molecules with asymmetric space are twisted, compressed and stretched in different directions at the same time.